Diabetic Recipes
Lemon Chicken and Rice
Yield: 6 servings
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into strips
- 1 medium onion, chopped
- 1 large carrot, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons butter or margarine
- 2 tablespoons cornstarch
- 1 (14 1/2 ounce) can chicken broth
- 2 tablespoons lemon juice
- 1/2 teaspoon salt (optional)
- 1 1/2 cups uncooked instant rice
- 1 cup frozen peas
Instructions
- In a skillet, cook the first 4 ingredients in butter for 5 to 7 minutes or until chicken is no longer pink.
- In a bowl combine cornstarch, broth, lemon juice and salt if desired until smooth. Add to skillet and bring to a boil.
- Cook and stir for 2 minutes or until thickened. Add rice and peas.
- Remove from the heat; cover and let stand for 5 minutes.
Nutrition
Per one serving (prepared with reduced-fat margarine and low sodium chicken broth and w/o salt): 235 calories, 156 mg sodium, 43 mg cholesterol, 27 gm carbohydrate, 20 gm protein, 5 gm fat
Exchanges: 2 lean meat, 1 1/2 starch. 1 vegetable